Beer Battered Cajun Crocodile Recipe (Dark Farmhouse – Microbrasserie Le Castor)

A while back I found an amazing store that sold all kinds of weird and wild meats.  The place is called Hills Foods and it is located in Coquitlam BC.  While I was there I picked up some Crocodile but had no idea what to expect or how to cook it so it stayed in my freezer for some time.  Finally I found a recipe  on Cilantro Cooks that sounded like a great idea and I took the plunge and cooked it.

Ingredients List:

2lbs Crocodile sliced into strips
355ml of beer (Dark Farmhouse – Microbrasserie Le Castor)
1/2 Cup all purpose flour
1 Cup yellow corn meal
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme powder
2 tsp garlic powder
1 tsp salt
1 tsp pepper
vegetable oil to fry crocodile

Cut your Crocodile into srips

Place cornmeal into a shallow dish.

In a different bowl add the beer and all of the spices together including salt and pepper.

Soak the crocodile in the beer and spice mixture and then cover in cornmeal by rolling meat in cornmeal.  Pace battered crocodile on wax paper.

In a large frying pan or skillet place 1/2 inch of oil into it and heat it up.  I set my element at medium-high.  Once oil hot place strips in.

Cook the crocodile until it is browned.  Then flip it over and fry it on that side.  Make sure meat is cooked to a good internal temperature.  Keep cooking the crocodile in small batches until you are done.

Once it is ready serve it wish a dipping sauce or salsa.  I used salsa.  I have to admit this is probably the weirdest thing I have every cooked but it ended up being really tasty.  Crocodile tastes similar to chicken.  This is the first time I have said that as usually I don’t agree with that sentiment.  The beer I used was not very fresh so I will not be reviewing it but it still tasted pretty good and using it to cook with it did not matter as much anyways.

Porter Marinated Ribs (Border Porter – White Rock Beach Beer Company)

Porter Marinated Ribs

My inspiration for this recipe came from Tring Brewery out of of the UK but things have been altered to my personal preference.  This recipe must be started 24 hours before you plan on cooking the ribs.

Ingredients List:
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2 Racks of Pork Ribs
2 Pints of Dark Ale (Border Porter – White Rock Beach Beer Company)
1 Onion (Finely Chopped)
60g light brown sugar
1 tbs of salt
4 garlic cloves (finely chopped)
2 tsp cumin
2 tsp finely ground black pepper
8 tbs tomato ketchup

First Step chop up the onion and garlic.
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Mix all ingredents into a bowl excluding the ribs and ketchup.  make sure all ingredients are mixed thoroughly.
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Cut racks of ribs into two and place them into large baking pans.  Pour the marinade over ribs and cover with cling film and place into fridge for 24 hours.





Pull ribs out of fridge 2 hours before you intend to BBQ them. This allows the ribs to come up to room temperature.  Strain the sauce through a sieve into a sauce pan.

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Reduce sauce sauce on stove by bringing to a boil but do not burn.  Reduce until the liquid turns into a syrup.

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Remove from heat and let the sauce come up to room temperature.  Once cool add the ketchup and mix thoroughly.

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Put the ribs on the BBQ and brush a coating of the sauce on both sides.  Cook ribs on the BBQ for 30-40 minutes flipping every 4 or 5 minutes and adding more sauce with a brush.

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Once fully cooked remove the ribs from the heat and let them cool for 5 minuets.

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I decided to fry up the solids from the marinade and serve them with the ribs.  The ribs were also served with garlic mashed potatoes.




Sadly I had forgotten that I had the growler of this beer so the beer had gone flat so I can not give a good description of the beer as it would be totally unfair.  The Baltic Porter did come through in the marinade sauce with sweet malty notes as well as a hint of fruitiness.  Overall these ribs turned out really nice for the first ever ribs that I have cooked outside of a slow-cooker.


Hermannator’s Famous Chili (The Terminator) – (Hermannator Ice Bock – Vancouver Island Brewery)

Hermannator’s Famous Chili (The Terminator)

This recipe is taken right from Vancouver Island Brewery’s website in Victoria BC.  Thank you Van Island Brewery for this great recipe to try out!

I do not know that many Ice Bock’s out there so I would say this has to be made with Hermannator Ice Bock locally.

This recipe serves 6-8 people.

Ingredients list:

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1lb lean ground beef
3/4lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 bottle Hermannator Ice Bock (341ml) or equivalent beer
1 Cup Strong Coffee (I substituted for decaf as my girlfriend can not have caffeine)
2 (6 ounce) cans tomato paste
1 Can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans (I used 2 cans white and 2 cans red kidney beans)
4 chili peppers, chopped
(I added mushrooms as a personal preference)

Getting down to business!

Prepare vegetables including onions, garlic and mushrooms.

Cut the beer sirloin into cubes

Heat oil.  Fry onions, garlic, mushrooms and meat until meat is browned and vegetables are partially caramelized.  (Cooks faster covered but you will have to drain liquids before transferring)
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Transfer browned meat and caramelized vegetables to a large pot.

Now it is time for the bulk of the work.  Pour yourself a glass of Hermannator to help the cooking go better.
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Once that is done add a the diced tomatoes, Hermannator Ice Bock, cup of strong coffee, tomato paste and the beef broth to the pot.
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Next add brown sugar, chili sauce, cumin, cocoa, oregano, cayenne, coriander, salt, 2 cans of kidney beans and chili peppers.
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Reduce heat and simmer uncovered for 1 1/2 hours.
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Next add 2 remaining cans of kidney beans and simmer for another 30 minutes.
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Once done it is ready to serve.  I recommend serving it with a piece of bread and butter.
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Like my first cooking with beer endeavor this dish went over very well!  This is probably my favorite chili I have personally had and my friend seemed to agree.  My girlfriend and my friends husband on the other hand found it a bit to spicy but tasty.  This dish is named well as it will Terminate the weak.  For the strong ones out there though like Sarah Conner this is a dish you should try!  Go out and Buy some Hermannator before it is gone for the Spring and Summer!

Beer Braised Pork Belly (Rail Ale Nut Brown – Howe Sound Brewing)

Beer Braised Pork Belly

This recipe was taken from the website out of Staten Island New York.  I would like to thank the writer Pamela Silverstri for posting this wonderful recipe for the world to try!

A word of warning!  Each serving has 780 calories!  This stuff is amazing but do not eat to much of it.

Beer suggestions for this recipe are brown ales or winter ales.

Ingredients list:

(Makes 8 Servings)

2 pounds pork belly, cut into 8 pieces
1 medium yellow onion, sliced
2 shallots, sliced
2 cloves garlic, chopped
two 12 ounce bottles dark beer, (I used Howe Sound Brewing – Rail Ale Nut Brown)
1/3 cup packed dark brown sugar
salt and ground black pepper
8 ounces carrots, peeled and cut into chunks (I did not peel them personally)
8 ounces parsnips, peeled and cut into chunks (do not eat raw)
4 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons balsamic vinegar

Lets start with the most important part of this recipe.  The beer selection!  I chose to use Howe Sound Brewing’s Rail Ale Nut Brown.

Lets get the food cooking!

Start out by prepping the vegetables by chopping the garlic, slicing the onions and shallots and cubing the carrots and parsnips.

In a large Dutch oven over medium-high heat, sear the pieces of pork belly until golden brown, about 1 to 2 minutes per side.  Transfer the meat to a plate and drain off all but 1 tablespoon of fat from the pan.
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Lower the heat to medium and add the onion, shallots and garlic.  Cook, stirring frequently, until tender and beginning to caramelize, about 8 to 10 minutes.

Add the beer, brown sugar, 1 teaspoon of salt and 1/2 teaspoon of black pepper.  Bring to a boil and reduce by half, about 10 minutes.
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Pour yourself a glass of beer.

Return the pieces of pork belly to the pot.  Add the carrots, parsnips and chicken broth.
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Bring up to a simmer and cook for 1 hour 45 minutes to 2 hours, or until the meat is meltingly tender.  Enjoy that much deserved beer that you poured just a little while ago.
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Using a slotted spoon, transfer the pieces of pork belly to a plate, cover with foil and set aside.  Cut off any extra rind from the pork belly at this point.
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Bring the remaining ingredients up to a boil and reduce to 2 1/2 cups.

Working in small batches as needeed, transfer the mixture to a blender and carefully puree.
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Return the puree to the pan, then stir in the heavy cream and balsamic vinegar.  Season with salt and black pepper.
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Serve the vegetable puree with the pork belly as a gravy!  Also pairs well with mashed potatoes or over egg noodles.
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These pork bellies were so popular at christmas dinner that I have been asked to make them again for a dinner coming up later in January!  My Sisters boyfriend is a chef and he went mental for them!  Score one for me who actually hates to cook (unless beer is involved).  Just remember each serving is a huge dose of calories.  That being said we all had two pieces.  Muahahaha.